This simple and delicious pumpkin curry tastes best with jasmine rice. Use as much or as little curry paste as you like - but remember, one can always add more. Also make sure you don't cook the pumpkin for too long so it doesn't get mushy.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat rapeseed oil in a pot over medium heat, add sesame seeds, and toast until golden brown, about 3 minutes. Add chopped onion; cook and stir until soft and translucent, about 5 minutes.

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  • Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Stir in curry paste and mix well with the pumpkin. Pour in coconut milk and dissolve vegetable bouillon. Cover and bring to a boil. Reduce heat and cook until pumpkin is soft, 15 to 20 minutes. Season with salt and pepper. Serve sprinkled with green onions.

Nutrition Facts

293 calories; protein 4.4g 9% DV; carbohydrates 14.7g 5% DV; fat 26.7g 41% DV; cholesterol 0mg; sodium 93.5mg 4% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/14/2020
I really liked this! I was looking for a way to use up a partial can of coconut milk that I had in the fridge, therefore I cut this recipe in half. Depending on how small you cube the pumpkin will determine how long it takes before it's cooked through. Mine didn't take more than a couple of minutes of boiling in the coconut milk before it was done to my liking. I had diced my pumpkin in about 1/2" dice. I served this over Jasmine rice, and it made for a delicious lunch! Read More
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